I had a hankerin' for Carnitas a while back (can't believe how long it took me to get to this post.. Yikes!), but I had never actually made it before. I took a quick search on line for some "authentic" recipes and just couldn't bring myself to make it the classic way. The authentic/classic way, from what I could find, is to cook the meat in lard. Yes, you read that correctly... LARD. Now I know it is used to make that meat succulent and unbelievably good, BUT, I knew I could probably get pretty close, without having to do something that makes me believe I will be arrested for doing. SOOOO, with a little more searching, I found one I thought would be the perfect substitution. This might not be authentic, but that's okay, I'm part German and Italian, no one really expected me to make authentic Mexican food properly, did they? :)
Carnitas
Adapted from The Food Network
Printable Recipe
Ingredients:
2 1/2 lbs country style pork ribs
1 Tablespoons olive oil
salt and pepper
2 teaspoons dried Mexican oregano
1 teaspoon ground cumin
1 lime, juiced and zested
1/4 teaspoon liquid smoke
1 cup water
3 garlic cloves, quartered
1 jalapeno, roughly chopped
Directions:
Drizzle the olive oil over the ribs; rubbing it into the meat. Season all sides with oregano, cumin and the lime zest. Season liberally with salt and pepper.
In a crock pot, add the lime juice, liquid smoke, water, garlic cloves and jalapeno. Place the pork on top and cover with a lid. Cook on high for 4 hours or on low for 8 hours. Pork should just fall apart when try to pick it out of the pot. Remove from liquid and allow to cool before serving. Serve with tortillas, avocado, coleslaw, lettuce, tomato, whatever you desire..... the pork is the true star to this dish! Enjoy!
One Year Ago: Green Sauce
Two Years Ago: Chorizo and Shrimp Naan Pizza
Three Years Ago: Hot Honeyed Grilled Chicken
I am really excited, as I just recently bought a new pizza stone!! This pizza stone is for grill use ONLY! And what better thing to use my new pizza stone for on the grill than ... well... PIZZA! :) We don't get too wild and crazy with our pizzas... even when we go out, we like simple and delicious. No need for fancy, schmancy ingredients. We would take them, don't get me wrong, it's just, well, we have a more simple type of taste when it comes to pizza. This is a very simple, very flavorful pizza. And just for the fun of it, I topped my slices with a little avocado... it was the perfect way to bring the pizza to a whole new level... it was good already, but the avocado just made it that much better! The buttery goodness of the avocado, just added that little... oomph to each and every bite!
Chorizo and Ground Beef Pizza
Created by Jenn's Food Journey
Printable Recipe
Ingredients:
1/2 lbs Mexican chorizo
1/4 lbs ground beef
salt and pepper
Italian herb mix, to taste (my chorizo was so flavorful, I really didn't need to add anything other than salt and pepper)
1 16oz ball of pizza dough
1 cup pizza sauce
1-2 Roma tomatoes, thinly sliced
1/4 cup sliced black olives (or more if desired)
1-2 cups shredded cheese (I used Mozzarella)
1 avocado, thinly sliced (optional)
Directions:
In a skillet, over medium high heat, add the chorizo and cook for 3-4 minutes; breaking it up with a wooden spoon. Add the ground beef (breaking that up also with a wooden spoon) and cook another 5-8 minutes, or until the beef is no longer pink; stirring occasionally. Season with salt, pepper and Italian herb mix, to taste. Remove from heat and allow to cool.
Preheat grill to 400-410 degrees F. Place a pizza stone on the grill and allow to to preheat for at least 5 minutes. (Set your stone over in direct heat) Roll your pizza dough out and brush both sides with olive oil. Place the dough on the pizza stone and close the grill. Allow to "bake" for about 3-4 minutes, or until the bottom is just starting to become golden. Remove from stone and flip over (I use aluminum foil on a baking sheet to help me with this process). Spread the pizza sauce evenly over the cooked side of the pizza. Top with tomatoes, the chorizo mixture and black olives. Top with the shredded cheese and place back on pizza stone and close the lid. Allow to "bake" another 5-8 minutes or until the bottom is golden brown and the cheese is melted and bubbly. Carefully remove from stone and allow to rest for 3-5 minutes before slicing. Top with avocado slices if desired. Enjoy!
One Year Ago: Wasabi-Yogurt Marinated Chicken
Two Years Ago: Simple Fudge Ripple Ice Cream
Three Years Ago: Chocolate Chocolate Chip Ice Cream
The morning I saw Mary at One Perfect Bite post her recipe for Gratineed Leeks was a magical morning! I thought about the recipe all day. I even had thoughts about leaving work early, just so I could go home and make it!! Some how, some way, I fought the urge off and made it through the day. Actually, by the time I left work, I had talked myself into having patience and just waiting until the weekend to try out the recipe. Silly me for waiting! It was everything I had imagined it would be and more :)
Now, I, of course, adapted her recipe to meet my needs... i.e... I grilled these bad boys (okay, I added some really bad mayo too.. just to give it an added creaminess). But I can pretty much guarantee that either way you make it, you're going to want to make it again... and again... and again!! This has quickly become our favorite way to enjoy leeks!
Grilled Gratineed Leeks
Adapted from Mary, One Perfect Bite
- Serves 2 -
Printed Recipe
Ingredients:
1 large leek, top dark green leave and root trimmed off, sliced lengthwise and rinsed under cold water (I separated the two halves to make four little "boats")
2 Tablespoons mayonnaise
1 teaspoon lemon juice
2 Tablespoons grated parmesan cheese
2 Tablespoons shredded mozzarella cheese
2 Tablespoons toasted panko breadcrumbs
Directions:
Preheat grill to 350 degrees F. Tear off a large piece of aluminum and fold in half. Bring the sides up just a little to form sort of a tray. Spray with non-stick cooking spray or olive oil.
In a small bowl, mix together the mayo, lemon juice, and parmesan until well combined. Spread evenly over top of each leek half and top with mozzarella and then the panko. Place on the aluminum tray and place over in direct heat. Grill until the cheese is melted and the leek has become softened. Carefully remove and serve immediately. Enjoy!
One Year Ago: Aleppo Pepper Aioli
Two Years Ago: Grilled Chinese Pork Back Ribs
Three Years Ago: Creole Cast Iron Fish
I know that I have mentioned this before, but I love a good BLT. What I love even more is a good BLC (Bacon, Lettuce and Cucumber). I became a fan of BLC's a few years ago and honestly, unless I order one when I am out or someone makes one for me, I always use cucumber instead of tomato. My theory.. cucumbers are always fresh - tomatoes, not so much. Of course, when I saw this recipe for peppered balsamic mayo... well, the logical choice was to try it. I mean, my favorite sandwich made with a delicious new kind of mayo??? I would have been a fool to pass it up, right? :)
BLC's with Peppered Balsamic Mayo
Adapted from Taste of Home
Printable Recipe
Ingredients:
1/3 cup mayonnaise
1 Tablespoon Balsamic vinegar
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
8-10 slices of bacon, cut in half
8 slices of bread
green leaf lettuce
English cucumber slices
Directions:
In a large skillet, cook the bacon over medium heat until crisp. Remove to paper towels to drain.
In a small bowl, mix the mayonnaise, balsamic, pepper and salt together until well combined. Spread mixture evenly over 8 toasted slices of bread. layer with bacon, lettuce and cucumbers. Serve immediately and enjoy!
One Year Ago: Memphis Style Grilled Pork Back Ribs
Two Years Ago: Jalapeno Shrimp Pasta
Three Years Ago: Grilled Green Beans
I don't know about where you live, but here.. in the southwest desert of Arizona, summer has arrived. We had a sweltering 102-108 degree weekend! Granted, we are used to this... or at least we should be ready for this kind of weather, but let me just say.. even though it's a dry heat.. it's frickin' hot! We have a pool, which was used to it's fullest this weekend, and it still didn't make much of a difference. At one point, it was just so hot that if you weren't completely submerge in the pool, you could not be outside for long. So, meals like this are going to be showing up on our table more and more. Grilled... simple... light (okay it so the bun doesn't make it light, but I think you get what I'm trying to say)... perfect in every way!
Grilled Shrimp Po'Boy with Spicy Garlic Mayo
Created by Jenn's Food Journey
- makes 3-4 sandwiches -
Printable Recipe
Ingredients:
35-40 medium shrimp, peeled, deveined and tails removed
1 Tablespoon olive oil
1 teaspoon lemon juice
1/4 teaspoon smoked paprika (you can use regular paprika if you don't have smoked)
1/4 teaspoon cayenne pepper
salt and pepper
Hoagie rolls
Lettuce/tomatoes
For the spicy garlic mayo -
1/4 cup mayonnaise
2 teaspoons lemon juice
1-2 garlic cloves, finely minced (or 1/4 teaspoon garlic powder)
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
Directions:
Place the shrimp in a bowl, drizzle with olive oil and lemon juice. Add the smoked paprika and cayenne and toss to coat. Season with salt and pepper. Cover and place in refrigerator for at least 1 hour.
Meanwhile, make the mayo by placing all ingredients in a small bowl and stirring to combine. Cover and place in refrigerator until ready to use. (can be made up to five days in advance).
Preheat grill to 375 degrees F. Spray a grill pan made for the grill with non-stick spray and place on grill to preheat. Drop the shrimp onto the pan and grill 2 minutes per side or until the shrimp is pink and cooked through. If desired, toast buns on the grill for 2-3 minutes per side. Remove shrimp and buns from grill. Slather each bun with mayo, top with lettuce, tomatoes (or any other toppings you desire) and shrimp. Serve immediately and enjoy!
One Year Ago: Grilled Chocolate Chip Cookies S'mores
Two Years Ago: Cucumber, Tomato and Feta Salad
Three Years Ago: Super Fudgy Brownies
You probably have noticed that I've been posting very simple recipes lately. I mean really, really, REALLY simple recipes. Some may say I'm lazy, others may say I'm unimaginative (someone actually emailed me and told me that, can you believe that??), but who the hell cares? I mean, it's my journey.. if I want simple and easy.. so be it!!
Okay, I might be feeling just a bit feisty this week, but nonetheless... it is a pretty darn simple recipe.... which I HAVE been doing a lot of lately, not because I'm lazy (okay, maybe I have been a tiny bit lazy these last few weeks) and not because I'm unimaginative (okay, maybe I have been a tiny bit unimaginative these past two weeks, but so what..happens to everyone), but because I have been tired every single night and uninspired every other night. And when those two things come together... well, something has to give.....
That's my story and I'm stickin' to it :)
Creamy Italian Dressing
Adapted from Food Network Magazine
Printable Recipe
Ingredients:
1/4 cup mayonnaise
1 Tablespoon red wine vinegar
1 Tablespoon sour cream
1 Tablespoon olive oil
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
Directions:
Whisk together all ingredients until well combined. If dressing is too thick, add a bit more olive oil (but no more than 1 Tablespoon more). Cover and refrigerate until ready to use. Can be made up to 5 days in advance. Serve over your favorite salad. Enjoy!
One Year Ago: Tomato Basil Pasta with Tuna
Two Years Ago: Sweet Soy Garlic Sauce
Three years Ago: Sugar Ray's Body Blow Ribs
While the pictures might not be the best, as I was too hungry to wait for the butter to to get even more melty and beautiful, it was truly DA-BOMB recipe and could be used on just about anything and everything. I guess it's hard to go wrong withe bacon and butter, but I had to try this recipe just to be sure. I mean who am I to go around telling people everything is better with bacon if I don't actually try all those wonderful things?? Mmmmm... wouldn't that be a great job? A bacon taste tester.... YUM!!! :)
Steaks with Bacon-Parmesan Butter
Slightly adapted from Weber.com
- Serves 2 -
Printable Recipe
Ingredients:
2 steaks - any cut you choose
3 slices center cut strips of bacon
1/4 cup (1/2 stick) unsalted butter, softened
3 Tablespoons grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
In a skillet, over medium heat, cook the bacon until it is crisp, 8-10 minutes, turning occasionally. Transfer to paper towels to drain and let cool. Finely crumble or chop the bacon. In a small bowl, using a fork, combine the butter, bacon, parmesan, salt and pepper until well blended. Cover and refrigerate until ready to use.
Preheat grill to 400 degrees F. Clean and oil grill grates. Drizzle some olive oil over both sides of the steaks and season liberally with salt and pepper. Place over direct heat and grill 5-10 minutes per side or until the steaks are done to your liking. Remove from grill and allow to rest for 3 minutes. Top each steak with butter and allow to sit for another 2 minutes so the butter has a little time to melt. Serve and enjoy!
One Year Ago: My Homage to Heinz 57
Two Years Ago: Chocolate Oatmeal Cookies
Three Years Ago: New New Orleans Pasta
This has to be one of the easiest recipe EVER. Three ingredients (well besides the chicken), twenty minutes, and viola... dinner is served! Simple, delicious, perfect.... need I say more?
Okay, I will say one more thing... you do not have to grill this. Check out the original recipe HERE for the more traditional way of serving this dish.
Oh.. and sorry about the photos.... they aren't bad, but in my eyes, they do not give justice to this dish...it was the best (and easiest) teriyaki sauce I've made :)
Chicken Teriyaki - Grilled
Adapted from Rasamalaysia.com
- Serves 2 -
Printable Recipe
Ingredients:
1/3 cup mirin
2 Tablespoon soy sauce
1 Tablespoon granulated sugar
2 boneless, skinless chicken breasts
Directions:
Add the mirin, soy and sugar to a saucepan. Place over medium high heat and stir until the sugar has dissolved. Bring to a boil. Reduce heat to low and simmer for 20 minutes, or until the sauce has thickened. Remove from heat and allow to cool.
Preheat grill to 375 degrees F. Clean and oil grill grates. Remove 1 Tablespoon of the sauce and brush it over the chicken. Place over direct heat and grill 8-10 minutes per side or until the chicken reaches and internal temperature of 165 degrees F. Remove from heat and allow to cool for 3-5 minutes before serving. Serve over rice or noodles and pour the sauce over the chicken. Enjoy!
One Year Ago: Sweet and Spicy Grilled Pork Back Ribs
Two Years Ago: Grilled Steak Fajita Stir-Fry
Three Years Ago: Peanut Butter Chocolate Chip Cookies
It has been one crazy week around here. Well, I shouldn't say that... Home life has been wonderful (as always), but work... work is a different story. Work has been mega crazy this week! I think most of you know that I am an accountant, and being an accountant, the end/beginning of the month is always the most hectic. For us, it means billing and financials.... it's actually my favorite time of the month.. but that doesn't mean I can't complain when it gets crazy busy, right? Seriously, though, I'm just really glad the week coming to a close and that I'll be able to really relax for at least two days! I plan on spending major time by the pool as it's H.O.T. here. This week we saw anywhere from 105-111 degrees (depending on where you are in the state that is). I mean I know it's June, but dang..... I don't know if I'm ready for summer in the desert yet!!
What I am ready for, though, is some grillin'.... oh wait, that's right, I'm fortunate enough to live in a place where I can easily grill all year around. What I should have said is that I'm so ready for it to be grilling season for everyone else so you can try this delicious new recipe. It's simple and it's perfect for summer grilling.
Grilled Shrimp Tostados
Created by Jenn's Food Journey
Printable Recipe
Ingredients:
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon onion powder
1 teaspoon olive oil
24 medium shrimp, peeled, deveined and tails removed
4-6 small tortillas (I used flour)
1/2 cup refried beans (or more if you like
Guacamole (I used Wholly Guacamole)
Shredded lettuce
Cojita cheese
Directions:
In a small bowl, mix together the first 7 ingredients until well combined. Place the shrimp in a shallow dish and drizzle olive oil over it. Toss to combine. Sprinkle the shrimp with the seasoning mixture and toss to combine. Cover and place in refrigerator for at least 1 hour.
Preheat grill to 375 degrees F. Place a pan made for the grill on the grill grates and spray with non-stick oil. Place shrimp on pan and grill for 2-3 minutes per side or until the shrimp are pink and cooked through.
Place the tortillas on the grill over direct heat and grill 1-2 minutes per side or until golden and crispy. Remove from grill and allow to cool for just a minute or two. Top with refried beans, guacamole and lettuce (however much of each you want, this should be to your taste, not mine). Top with 4-6 shrimp, depending on how many tostados you are making, then top with cheese. Serve immediately. Enjoy!
One Year Ago: Grilled Parmesan Garlic Shrimp
Two Years Ago: Thick Cut Pork Chops with Korean BBQ Sauce
Three Years Ago: Basil & Lime Tilapia with Basil Aioli
I have a confession to make - I figured it's been a while, so it was about time - I have no idea what to type right now. There, I said it. Seriously, I'm giving this confession only to fill space... I have literally sat here thinking about what to write for over an hour. Okay, not sitting RIGHT here... I got up and talked to Chris for a while, I checked my email, etc... but I think you get my point. Is it writers block? Maybe. It it just me? Probably. All I know for sure is I'm sorry I made you read through this paragraph of ramble only to say.... You GOTTA try this recipe!! If you are a fan of Srircha... this is one to stick in that "must try" file. And, the original recipe used beef, so it's not only delicious, but it's versatile too!!
P.S... if you want to check out another Sriracha chicken skewer idea, stop by my friend Lea Ann's site Cooking On The Ranch and check out her recipe for Sriracha Chicken Mushroom Kabobs... YUM!!
Sriracha Chicken Skewers with Green Onions
Adapted from Life's Ambrosia
- Serves 2 -
Printable Recipe
Ingredients:
3/4 lbs chicken strips, cut into 1 inch pieces
4 green onions, cut into 1 inch pieces
For the marinade -
2 Tablespoon Srircha
1 Tablespoon Worcestershire sauce
1 Tablespoon white vinegar
1/4 teaspoon ground ginger
1/4 teaspoon sesame oil
For the sauce -
2 Tablespoons mayonnaise
2 Tablespoons sour cream
1 teaspoon rice vinegar
1 teaspoon Sriracha
1/2 teaspoon dried dill
1/4 teaspoon garlic powder
pinch of salt
wooden or metal skewers
Directions:
At least 45 minutes before you are ready to grill, soak wooden skewers in water. Remove only when ready to use.
Place the chicken in a shallow dish or resealable plastic bag. Mix together all the ingredients for the marinade until well combined. Pour marinade over chicken, cover or seal bag and place in refrigerator for at least 2 hours. When ready to grill, skewer two or three pieces of chicken, then green onion, then chicken, then green onion, until all chicken and onions have been used.
Meanwhile, in a small bowl whisk together all the ingredients for the sauce. Taste for seasoning. Cover and store in refrigerator until ready to use.
Preheat grill to 375 degrees F. Clean and oil grill grates. Place over direct heat and grill for about 4 minutes, turn and grill another 4 minutes or until the chicken is cooked through. Carefully remove from grill and allow to rest 5 minutes before serving. Serve with sauce and enjoy!
One Year Ago: Chile-Rubbed Grilled Chicken
Two Years Ago: Bobby Flay's Mesa Hot Sauce Marinated Chicken
Three Years Ago: Steak de Burgo
I probably have another pasta dish very similar to this somewhere on my blog already, but I'll tell you, I was just too lazy to check. So if you notice that this is a double post... please don't tell me :)
Simple, light and perfect for a weeknight meal... especially during the summer. I haven't given you exact amounts on everything and I apologize for that. I thought I had written the recipe down, but when I went to look for it, I found out that I was completely wrong. Oh well, I think you can figure this one out yourself. It's so very simple and so worth trying.
Ziti with Tuna, Lemon and Basil
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
8-10 oz ziti
1 can tuna packed in olive oil
juice of 1 lemon
zest of 1 lemon
extra virgin olive oil
handful of fresh basil, roughly chopped
salt and pepper to taste
Directions:
Cook pasta according to package directions; drain and set aside, reserving 1/2 cup of the pasta water.
Pour the pasta into a bowl and add the tuna with all it's oil. Stir in the lemon juice and zest. If the pasta it too dry, add some olive oil and/or pasta water until you get the right consistency. Stir in the basil and season with salt and pepper to taste. Serve and enjoy!
One Year Ago: Grilled Chicken with Pesto Yogurt Sauce
Two Years Ago: Beef Tostadas
Three Years Ago: Asian Inspired Pork Chops
